Introduction

My friend had me over for dinner and made this...it was fabulous, so I tried my hand at it, and it turned out just as great! Super high fiber soup with a little protein boost from the flan.
My friend had me over for dinner and made this...it was fabulous, so I tried my hand at it, and it turned out just as great! Super high fiber soup with a little protein boost from the flan.

Directions

Preheat oven to 300.

Start soup by melting butter/spread in a large saucepot. Add onions, garlic, ginger, and squash. Cook until fragrant (about 6-8 minutes). Add broth and 2 c. water. Simmer for 20 mins. or until squash is very tender.

While the squash is simmering, prepare flan. Mix all ingredients together well, and pour into muffin tins or small ramekins sprayed with cooking spray.

Place muffin tin/ramekins in a shallow baking dish and fill dish with water until it is about halfway up the muffin tin/ramekins. Bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool slightly before removing from muffin tin.

After squash is tender, blend soup in the blender. Leave some chunks if you prefer.

Place flan in a shallow soup bowl, ladle some soup over the top, and enjoy!